Slow Cooker Berry Crisp

4 cups mixed berries (fresh or frozen) (1L)

1/3 cup maple syrup (75 mL)

¼ cup red lentils (60 mL)

2 Tbsp ground flaxseed (30 mL)

2 Tbsp flour (30 mL)

Topping

1 cup oats (250 mL)

½ cup ground almonds (125 mL)

¼ cup brown sugar (60 mL)

2 Tbsp canola oil (30 mL)

2 Tbsp butter (30 mL)

1 tsp cinnamon (5 mL)
1. In a large bowl, mix berries, maple syrup, lentils, flaxseed and flour. Transfer to slow cooker.
2. In a small bowl, mix topping ingredients. Spread evenly over berry mixture.
3. Cook on high for 2 hours (If using frozen fruit, cooking time may be up to 3 hours).
Serve as is, with Greek yogurt, ice cream and/or fresh berries.